High Protein Homemade Seed-Crusted Bagels
Elevate your breakfast game with these High Protein Homemade Seed-Crusted Bagels—a hearty, nutritious twist on the classic favorite. Made with whole wheat flour and a boost of unflavored whey protein powder, these bagels deliver a satisfying protein punch without compromising on flavor. The seed crust, featuring an irresistible blend of sesame, poppy, flax, and sunflower seeds, adds a nutty crunch and visual appeal that’s perfect for Instagram-worthy mornings. Boiled for authentic chewiness and baked until golden, these bagels are ideal for meal prep and make a wholesome base for your favorite spreads, toppings, or sandwiches. With simple ingredients and a step-by-step method, discover how to craft artisanal-quality bagels right in your kitchen! Perfect for fitness enthusiasts and homemade bread lovers alike, these high protein bagels redefine healthy indulgence.
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Recipe Information
Ingredients
- 300 g whole wheat flour
- 50 g unflavored whey protein powder
- 7 g instant yeast
- 15 g sugar
- 5 g salt
- 210 ml warm water
- 1 egg white
- 50 g mixed seeds (sesame, poppy, flax, and sunflower)
- 15 g cornmeal
Instructions
In a large mixing bowl, combine whole wheat flour, unflavored whey protein powder, instant yeast, sugar, and salt.
Gradually add warm water to the dry ingredients while mixing until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and allow it to rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, punch it down to release the air. Divide it into 8 equal pieces.
Shape each piece into a ball, then poke a hole in the center of each ball with your thumb, stretching it to form a bagel shape.
Preheat your oven to 220°C (428°F). Meanwhile, bring a large pot of water to a boil.
Add each bagel to the boiling water (2-3 at a time to avoid overcrowding) and boil them for about 1 minute on each side.
Remove the boiled bagels with a slotted spoon and place them on a baking sheet dusted with cornmeal.
Brush the top of each bagel with egg white, then sprinkle the mixed seeds evenly over the bagels, pressing gently so they adhere.
Bake the bagels in the preheated oven for 20 minutes or until golden brown.
Allow them to cool on a wire rack before serving.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 2242 mg | 98% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 22.3 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1995 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
